• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2005년도 추계 학술발표대회 논문집
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• pp.246-247
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• 2005

• 한국식품영양과학회지
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• 제23권5호
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• pp.784-791
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• 1994

This study was to investigate the cadmium removal effect of Korean green tea, black tea and oolong tea beverage on Cd administered rat, tissues and their excretions. Male Sprague-Dawley rats weighing 143±3.2g were divided into control and experimental groups. The control group were fed standard diet without cadmium . The experimental groups, which were fed standard diet containing 40 ppm Cd, were divided into 4 subgroups again , which were the groups given distilled water (CD group), 5% black tea (BT group), oolong tea (OT group ) and green tea (GT group), respectively. Five days before to sacrifice the rats, all 4 cadmium fed groups were supplied 1 ml of water with 600ppm Cd and control group were fed 1 ml of distilled water without Cd under the same dietary condition. After that, their excretion were collected separately for 3 days. In rat liver and kidney, accmulation of cadmium in 4 Cd administered groups were more than in control group and that of GT group was significantly less than CD group. In bone , also, accumulation of cadmium in 4 Cd administered groups was more than in control group and that of GT, OT,BT groups were much less than that of CD group. GT group was excreted more Cd in urine than Cd group. In feces, 3 tea feeding groups (BT, OT, GT group) were excreted Cd 1.7, 2.1, 2.4 times more than that of the CD group, respectively. We conclude that cadmium accumulations of GT feeding group in rat's liver, kidney and bone were much less than CD group , and the absorption and retention rate of GT group was significantly lower than CD group.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.206-212
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• 2001

Water extract of green tea(GTW) and 70% ethanol extract of green tea(GTE) were prepared for the test of antibacterial activity. The sensitivity of Staphylococcus aureus and Salmonella typhimurium to the green tea extracts in various pH of culture broth was tested. Tryptic soy broth(TSB) containing 0∼2%(w/v) of green tea extracts was adjusted to pH 5.0∼7.0 and inoculated with 10$\^$5/∼10$\^$6/ cells/ml of each bacteria. The plate counting method and clear zone test were used to determine inhibitory effect of green tea extracts. Green tea extracts completely inhibited the growth of S. aureus at 0.5% level and bactercidal at 0.5∼1.0% level of GTW and GTE at pH 5.0∼7.0. Green tea extracts were bactercidal to S. typhimurium at 1.5∼2.0% level of GTW and 1.0∼2.0% level of GTE at pH 7.0. Sal. typhimurium was more resistant than S. aureus. in same concentration of green tea extracts at same pH. The resistance of S. aureus and Sal. typhimurium was increased with decreasing pH of culture broth. The morphology of S. aureus cells treated with green tea extracts showed damage of cell wall and cytoplasmic membrane. Severely damaged cells of S. aureus lost electron dense material and cytoplasm. Green tea extracts stimulated autolysis and cell death of S. aureus. This result suggests that green tea extracts can be used as an effective natural antibacterial agent in food.

• 한국산학기술학회논문지
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• 제4권3호
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• pp.279-283
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• 2003

향신료로 널리 사용되는 마늘을 이용하여 마늘 특유의 맛과 향을 조절하여 쉽게 음용할 수 있는 tea-bag type침출차를 제조하는 방법을 개발하였다. 주재료인 마늘은 생마늘을 고온에서 구운 것보다 50℃에서 건조한 분말을 사용하는 것이 관능적으로 우수하였다. 단맛의 소재로 당전이 스테비아 감미료를 사용하여 마늘의 맛과 향을 masking할 수 있는 첨가물을 선발하였다. 그 결과 최종적으로 녹차, 둥굴레, 칡이 선발되었으며, 이들을 2종류씩 혼합한 경우 masking 효과는 두 종류의 부재료를 동량으로 사용한 실험구가 우수하였다. 마늘의 농도는 건조분말로 20∼30%, 스테비아 감미료의 농도는 1％가 적당하였다. 총 3종류의 formulation을 확립하였으며 관능적으로도 큰 차이는 없었다. 시판중인 현미녹차와 품질(색도, 탁도, 고형분 농도)을 비교한 결과 색도는 현미녹차가, 탁도와 고형분 농도는 마늘차가 우수하였다.

• 미생물학회지
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• 제53권3호
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• pp.170-179
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• 2017

차는 세계적으로 인기있는 음료로 불발효차(녹차), 반발효차(우롱차), 완전발효차(홍차)와 흑차(미생물발효차 or 후발효차)를 포함하고 구분된다. 미생물발효차는 차나무(Camellia sinensis)의 잎을 미생물 발효과정을 통해 제조된다. 삼국시대부터 전해 내려온 청태전은 한국 남해안지역에서 제조되며 돈차 또는 떡차로 불리는 독창적인 한국의 미생물발효차이다. 본 연구에서는 청태전에 우점하는 미생물군집구조 분석을 위해 16S rRNA 유전자를 이용하였다. 청태전에 우점하는 미생물은 ${\gamma}$-proteobacteria에 속하는 Pantoea sp.와 Klebsiella oxytoca가 우점하였다. 미생물 군집크기 분석을 통해 청태전의 미생물 군집크기가 다른 미생물발효차와 비교해 가장 큰 것을 확인하였다.

• 가족자원경영과 정책
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• 제14권3호
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• pp.143-163
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• 2010

The purpose of this study is to analyze the trend of research system and contents of thesis which was published with a theme of child tea ceremony education. Under this purpose we have searched the thesis related to the child tea ceremony education which was in the data base of the National Assembly Library, the National Library of Korea, Korea Education & Research Information Service and we have collected total of 22 analyzing subject data. The major results of this study are as followings: First, after analyzing the research system, the release year of child tea ceremony education study which was published from year 2000 to 2009 are shown as followings, 1 unit in year 2000, 2 units in year 2001, 2002 & 2003, 4 units in year 2004, 5 units in year 2005, 2 units in year 2006, 1 unit in year 2007, 2 units in year 2008, 1 unit in year 2009. The publishing type were 14 units of master's degree thesis, 6 units of academic journal, 2 units of doctor's degree thesis. The academic area of researchers are 8 units of propriety and tea culture, 5 units of early childhood education, 5 units of child welfare, 2 units of family culture and consumer, 1 each unit of counseling psychology and korean culture. As per the research method there were 15 units of experimental study, 6 units of reference research, and 1 unit of thesis which adopts both interview and case study. Second, as a result of analyzing the research contents, the goal of child tea ceremony education was shown to be a holistic child growth and development, a formation of basic living habit, a development of pride on traditional culture and an establishment of national identity. The contents of child tea ceremony education has been classified into 57 items. The activity of child tea ceremony education has been classified into 34 items. The vitalizations of child tea ceremony education is shown to be a education for parents and teachers, a development of systematic educational program, durability of child tea ceremony education, and a verification of effectiveness of child tea ceremony education.

• Journal of Nutrition and Health
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• 제32권4호
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• pp.337-352
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• 1999

The effects of dried leaf powders and ethanol extract of persimmon, green tea and pine needle on lipid metabolism, lipid peroxidation and antioxidative activity were investigated in rats. Forty-nine male Spargue-Dawley rats weighing 107.8$\pm$1.8g were blocked into seven groups according to body weight. Rats were raised for four weeks with diets containing either 5%(w/w) dried leaf powders of one of three different Korea traditional teas, persimmon(Diospyros kaki Thunb), green tea(Camellia Sinensis O.Ktzc)or pine needle(pinus Koreansis Sieb. Et Zucc), or ethanol from equal amounts of each dried tea powder. Food intake, weight gain, food efficiency ratio, and weights of liver, kidney and epididymal fat were significantly higher in the green-tea-powder group, and significantly lower in the pine-needle-powder and pine-needle-extract groups. Persimmon-leaf powder was found to decrease plasma total lipid, triglyceride and cholesterol concentration by increasing fecal total lipid triglyceride and cholesterol excretions. Liver cholesterol concentration was significantly lower in the green-tea and pine-needle-extract groups. Red-blood-cell superoxide dismutase(SOD) and glutathione peroxidase(GSH-px) activities were significantly increased in rats fed green-tea extract. Liver SOD activity was increased in rats fed pine-needle powder or extract, and liver GSH-px activity was increased in rats fed greentea powder. Plasma and liver thiobarbituric acid reactive substance(TBARS) concentration were both decreased in rats fed dried leaf posers or extracts of persimmon or green tea. It is believed that high vitamin E levels in persimmon leaf, and high flavonoid, beta-carotene and vitamin C levels in green tea effectively inhibited lipid peroxidation. In conclusion, persimmon and green tea leaves were effective in lowering lipid levels and inhibiting lipid peroxidation in animal tissue, while pine needles were effective and lowering body weight gain. From these results, persimmon and green tea leaves can be recommended in the treatment and prevention of chronic discorders such as cardiovascular disease, cancer and aging. As ethanol extracts from these teas were also effecitive in lowering tissue lipid levels and inhibiting lipid peroxidation, we recommend the use of discarded tea grounds for this.

• 한국식품조리과학회지
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• 제33권1호
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• pp.37-44
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• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• 한국동물위생학회지
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• 제28권2호
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• pp.91-98
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• 2005

Green tea was known which regulated adipocyte differentiation metabolism. The mechanism on the lipid decreased contents of TAG in the plasma. In addition, green tea increased the expression leptin mRNA, PPAR $\delta$ mRNA and TGF $\beta$. The tea tested was korean powdered green tea. In this experiment, Sprague-Dawley (SD) rats were fed $3\%$ green tea(powdered) for 3 weeks on the basal diet and obese diet and green tea grouts-fed pork meats. duck meats. The expression of leptin mRNA and PPAR $\delta$ mRNA were up-regulated in the green tea-fed groups compared with those of the not green tea-fed groups. There were no significantly difference on the expression of leptin mRNA and PPAR $\delta$ mRNA in green tea grouts-fed pork meats, duck meats as compared with the not fed green tea grouts meats. TGF $\beta$ mRNA. TNF $\alpha$ mRNA and adipsin mRNA were not expressed in the pork meats, duck meats. The expression of TGF $\beta$ mRNA, TNF $\alpha$ mRNA and adipsin mRNA were observed in the experimental rats but no significantly difference on the contents. Physiologic regulated genes were not expressed In the green tea grout-fed pork meats and duck meats.

• Food Science and Biotechnology
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• 제17권2호
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• pp.349-356
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• 2008

The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roasting-related flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature ($250^{\circ}C$) in this study.